AGRIS - International System for Agricultural Science and Technology

The Body Composition of Low Value Fish and their Preparation into a Higher Value Snack Food.

2008 | 2016

Oduor-Odote, P.M. | Kazungu, J.M.

AGROVOC Keywords

Bibliographic information
Other Subjects
Body composition; Fish snack; Trichurus lepturus
Language
English
Format
pp.111-117
ISSN
0856-860X
Type
Journal Contribution; Not Known

2024-04-24
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